Name: Chocolate Salted Caramel Tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1/4 cup sugar; 6 tbsp espresso; 8 tbsp unsalted butter (cubed, at room temperature); pinch of kosher salt; 4 oz bittersweet or semisweet chocolate (chopped); 2 oz unsweetened chocolate (chopped); 2 large eggs; 1/4 cup flour; 1 tsp vanilla extract; 6 pre-baked tart shells; Caramel Sauce; Chocolate Ganche

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I love chocolate in any form and after reading David Lebovitz’s blog Living the Sweet Life in Paris I came across his amazing chocolate tart I had to try. Using his adapted recipe for the perfect French pastry shells I added the perfect filling and changed up a few things by using espresso instead of coffee for a richer chocolate taste, omitted the alcohol and added a drizzle of salted caramel and chocolate ganache on top.

David explains “This tart is a great combination of silky-smooth chocolate with a dense bite. The caramel gives it a chewy texture and the unsweetened chocolate counterbalances any sweetness.” After trying it, I am hooked, this is a keeper and was a great hit at a dinner party we had tonight.

Chocolate Salted Caramel Tart

This is a delicious salty and sweet chocolate caramel treat

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Course: Dessert

Cuisine: American

Keyword: chocolate and caramel tart, chocolate tart, salted caramel tart recipe, salted chocolate and caramel recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: servings

Calories: 508kcal

Author: Kevin Is Cooking

Ingredients

1 1/4 cup sugar
6 tbsp espresso
8 tbsp unsalted butter cubed, at room temperature
pinch of kosher salt
4 oz bittersweet or semisweet chocolate chopped
2 oz unsweetened chocolate chopped
2 large eggs
1/4 cup flour
1 tsp vanilla extract
6 pre-baked tart shells
Caramel Sauce
Chocolate Ganche

Instructions

Preheat oven to 350°.
Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook the sugar over moderate heat until the edges liquefy and being to caramelize.
Once the sugar is melted, it will caramelize rather quickly. When it turns a deep amber, turn off the heat and stir in the espresso.
If the caramel hardens in places, stir it gently over low heat until smooth again. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth.
To temper the eggs - you don't want scrambled eggs - add some of the hot chocolate caramel and whisk quickly. Mix in the eggs, then the flour to incorporate. Stir in the vanilla extract.
Pour the mixture into the pre-baked tart shells, then bake for 15 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not over bake.
Remove from oven and let cool completely before garnishing with caramel drizzle and chocolate ganche.